Started in the Instant Pot® and finished up in the oven, this tasty casserole offers all the elements of traditional cabbage rolls, but uses ground turkey instead of beef.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
347 Calories
Recipe Instructions
Step 1
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
Step 3
Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
Step 4
While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
Step 5
Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
Step 6
Remove the Instant Pot® lid and stir in 1 cup of Cheddar cheese.
Step 7
Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
Step 8
Bake in the preheated oven until heated through, 25 to 30 minutes.
